Cheesy Veggie Egg Roll Up

Cheesy Veggie Egg Roll Up
  • 15M Total Time

  • 5M Prep Time

  • 13 Ingredients

  • 6 Servings

Looking for an easy dish kids will love? Try these egg roll-ups! You can even freeze and enjoy later for quick heat-and-eat meals when time is tight.


This recipe was developed for the Egg Nutrition Center by Egg Enthusiast Andrea Mathis, MA, RD

Andrea Mathis, MA, RD


  1. Add oil to a large skillet, over medium-high heat. Add in the bell peppers, green onion, and parsley and sauté until the vegetables become tender. Season with garlic powder and salt/pepper to taste. Remove from the skillet and set aside.

  2. Reduce heat to medium, and melt butter in the same skillet. Crack the eggs into a medium bowl and whisk them with a fork. Pour the eggs into the skillet and cook. Stir the eggs for about 2 to 4 minutes, or until they are just set. Remove skillet from heat.

  3. Working with one tortilla at a time, spread about 2 tablespoons of shredded cheese on the tortilla, followed by 1/6 serving of the scrambled eggs and vegetable mixture. Roll them up and repeat with the remaining tortillas.

  4. If you’re serving the roll-ups right away, you can halve or serve them whole with a side of warm salsa, if desired.

  5. If freezing the roll-ups for later, let them cool to room temperature, and then wrap each one in plastic wrap. Transfer the wrapped roll-ups to a freezer-safe bag and squeeze out the air before sealing. Store the roll-ups in the freezer.

    To defrost frozen roll-ups, unwrap the plastic wrap and then wrap the roll-up in a damp paper towel. Microwave about 2 to 3 minutes, until warmed throughout and enjoy!


  • 1 Tbsp. oil
  • 1 green bell pepper, sliced
  • 1 red bell pepper, sliced
  • 1 yellow bell pepper, sliced
  • 1/4 cup chopped green onion
  • 2 Tbsp. fresh parsley
  • 2 tsp. garlic powder
  • to taste salt
  • to taste ground black pepper
  • 1 Tbsp. unsalted butter
  • 6 large eggs
  • 6 whole grain tortillas (8-inch)
  • 3/4 cup shredded low-fat sharp cheddar cheese

To ensure food safety, eggs should be cooked until both the yolk and the white are firm. Consuming raw or undercooked eggs may increase your risk of foodborne illness, especially for those with certain medical conditions. For recipes that call for eggs that are raw or undercooked when the dish is served, use either pasteurized shell eggs that have been treated to destroy Salmonella, or use pasteurized egg products.

Click here for more food safety information.